Kentucky receipt book

One quart of rich milk, 2 eggs, 2 ounces of Baker's chocolate, 1 heaping tablespoon of flour, 1 coffee cup of granulated sugar, 1 teaspoon of vanilla. Put milk in double boiler; when it boils stir in the chocolate, after making it into a smooth paste with hot water. When it boils pour on the well-beaten eggs, sugar and flour and return to the fire. Cook tolerably thick, then add vanilla. Serve very cold, with whipped cream. Orange Tapioca. Fill a bowl half full of sliced oranges and pineapple. Have ready 1% cups of tapioca made into jelly (the tapioca is cooked with cold water), and 1 teacup of granulated sugar. Beat this jelly until almost cold, then pour over the fruit. Sweeten 1 pint of cream, and whip until stiff, and pile on top of bowl, when ready to serve. Boiled Custard. Allow a dessertspoon of sugar to each egg (5 yolks are sufficient for 1 quart of new milk). Beat yolks and sugar together and stir in the milk. Pour into a double boiler to cook. Stir constantly un* til it thickens a little and is cool. Do not let remain too long. Flavor with vanilla. Stuffed Apples. Peel apples, core them and drop in boiling water. Cook until done. Let get cool and fill with chopped raisins, almonds, and English walnuts. Put in pan to brown. Serve cold, with a custard. Custard. Cfne pint of milk, 3 eggs, 1 teaspoon of vanilla, 1 cup of sugar. Put milk in double boiler, when hot pour on eggs and sugar, return to fire. Cook until tolerably thick. Serve cold on apples. Macaroon Custard. One-fourth pound stale macaroons rolled fine; 1 teaspoon gelatine dissolved in a little water ; separate 3 eggs. Add 4 tablespoons granulated sugar to the yolks, beat light and pour slowly into 1 pint of milk brought to the boiling point in a double boiler; add the gelatine, then the macaroons; when a little cool, stir in the beaten whites and 2 tablespoons of sherry wine. Set in the refrigerator until ready to serve. Orange Mince. Three bananas, 2 lemons, 2 apples, % pound raisins, % pineapple and the pulp of 6 oranges cut fine, 1 heaping pint granulated sugar. Cut hole in the stem end of orange large enough for a spoon, then fill with the mince, pour on a little sherry ^nd place on ice. Serve cold. Apple Float. One dozen firm apples, pared and cored, 1 pound granulated sugar. Put apples in saucepan with enough cold water to cover, let them stew until almost done. Then remove carefully from saucepan, and add sugar to the water in which they were cooked. Let syrup come to boiling point, return apples to syrup, and leave until transparent, then remove. Add 1 large lemon thinly sliced and 1 ounce of gelatine dissolved in 1 pint of cold water to the syrup and let come to a boil. Pour over apples in a glass dish, and set on ice to congeal. Serve cold with rich cream, lightly sweetened. CREAA Nesselrode Pudding. Two quarts of rich cream, 1 quart of boiling milk, ^ pound of granulated sugar, 12 eggs, 2 ounces raisins, 2 ounces currants, 2 ounces candied citron, 2 ounces candied ginger or cherries, pineapple or any candied preferred, about 1 pound of fruit in all, 1 vanilla bean. Prepare fruit and pour over 3 wine glasses of Maraschino cordial and let soak all night. Blanch 4 dozen chestnuts or almonds in boiling water and place them in the oven to dry. When cold pulverize in a mortar with the sugar and vanilla bean, sift through a fine sieve. Have milk in double boiler, beat yolks light, add the sugar, nuts and bean; stir all into the boiling milk. Let this mixture boil until it begins to thicken, then strain through a sieve. "When cold put in freezer and partially freeze, whip cream, and stir into the custard, with the prepared fruit, at same time 12 macaroons may be crushed fine and added. Freeze, beat hard with granite spoon, remove dasher.